CLARINS BEAUTY MARKET
Wake up your appetite and select your beauty ingredients to compose your made to measure skincare and make-up routine depending on the season.
Holistic Beauty
At Clarins, we believe well-being is above all, a state of mind that combines cosmetics, nutrition and lifestyle.
It is why through Dr. Olivier Courtin-Clarins’ voice, Clarins recommends getting back to the rhythm of the seasons, a move that is in line with our overall approach to protecting nature and biodiversity. We’re all looking for meaning and how to eat well, our plate should reflect our taste for good things, well-being and balance. Get ready to go food shopping following the season!
Beauty in my recipes
New book of Dr. Olivier Courtin Clarins
SPRING
Spring marks the renewal of nature and the skin.
In my bathroom
For a fresh, radiant-looking complexion
This transition period is ideal for detoxifying and boosting the skin before warmer days arive. It’s important to help make sure the skin is able to relaunch cellularfuction, regulate sebum production, and prepare it for the sun’s first rays. It’s an entire skin care regiment!
Fresh almonds
My seasonal shopping
And on your plate? We follow the season and include carrots, vitamin-packed juice, artichokes and even beans which help promote a radiant complexion and fight against premature signs of skin aging.
April fruits
and vegetables
and vegetables
›
Vegetables
Asparagus, artichoke, pepper, avocado, new carrot, white mushroom, watercress, cauliflower, spinach, fennel, beans, fines herbes, lettuce, morel, turnip, sorrel, peas, leek, potato, radish, roquette
FRUITS
Banana, lemon, kiwi, mango, pineapple, orange
May fruits
and vegetables
and vegetables
›
Vegetables
Garlic, wild garlic, asparagus,artichoke, poivrade, carrot, white mushroom, cauliflower, spinach, fennel, beans, fines herbes, morel, St. George’s mushroom, turnip, onion, pea, lettuce
FRUITS
Strawberry, rhubarb
June fruits
and vegetables
and vegetables
›
Vegetables
Wild asparagus, artichoke poivrade, basil, batavia, sugarbeet, yellow and red sugarbeet, Swiss chard, broccoli, carot, cauliflower, spinach, zucchini flower, lentils, pease, potato, tomato
FRUITS
Fresh almonds, cherry, strawberry, wild strawberry, melon, nectarine, peach, rhubarb
My beautyfood menu
by Olivier Courtin-Clarins
With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier Courtin-Clarins has, for the past 10 years, developped a collection of recipes that the entire family can enjoy with a specific approach to well-being and pleasure. Clarins has always been committed to protecting nature and biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in the line with nature.
VEGETARIAN AVOCADO TOAST
- FOR 2 PEOPLE – PREPARATION: 10 MIUTES
- 2 ripe avocados
- 4 slices sourdough bread
- 3 or 4 radishes, depending on their size
- 1 oz. (30 g) seeds (pumpkin, sunflower, amaranth)
- Salt, pepper
- Olive oil
- Lemon
- Sprouts
1
Remove the flesh from one avocado and roughly mash it with a little lemon juice so that the flesh doesn’t darken.
2
Cut the other avocado in nice slices.
3
Lightly toast your bread. Spread the avocado purée on it. Then cover it with avocado slices.
4
Add the radishes cut into paper thin slices and the seeds. Salt and pepper, add a drizzle of olive oil and a little lemon juice. Sprinkle with the Sprouts.
SUMMER
Summer is the season for colourful meals! But not only…
In my bathroom
Hydrate and protect your skin
When the temperature rises, UVA rays can attack the skin and cause premature skin aging. Skin is also subject to the harmful effects of pollution that can alter hydration… This is a toxic cocktail for the skin.
Apricot
My seasonal shopping
As far as recipes go, we are stocking up on seasonal (always!) summer vegetables for marinades, cold soups, smoothies, vegetal oils and dried fruit for maximum vitamin E whose antioxidant action is well known to help fight skin aging.
July fruits
and vegetables
and vegetables
›
Vegetables
Artichoke, artichoke poivrade, eggplant, basil, batavia, sugarbeet, yellow and red sugarbeet, swiss chard, broccoli, carrot, chanterelle mushrooms, cauliflower, cucumber, pickles, courgette, spinach, fennel, zucchini flower, frisée, green beans, turnip, peas, pepper, potato, tomato
FRUITS
Apricot, prune, blackcurrant, cherry, strawberry, wild strawberry, raspberry, red currant, yellow kiwi, melon, blueberry, nectarine, green nut, watermelon, peach
August fruits and vegetables
›
Vegetables
Artichoke, aubergine, sugarbeet, swiss chard, broccoli, celery, chanterelle mushroom, cauliflower, cucumber, zucchini, watercress, spinach, fennel, zucchini flower, green beans, lettuce, turnip, onion, sorrel, peas, pepper, arugula, tomato
FRUITS
Almond, nectarine, blackcurrant, fig, strawberry, raspberry, melon, blackberry, blueberry, peach, plum
September fruits and vegetables
›
Vegetables
Aubergine, broccoli, carrot, cauliflower, celery, cucumber, courgette, shallot, spinach, fennel, girofle mushrooms, frisée, lentils, corn, onion, potato, tomato
FRUITS
Fig, pomegranate, mirabelle plum, blackberry, blueberry, hazelnut, peach, plum, damson plum, greengage
My beautyfood menu
by Olivier Courtin-Clarins
With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier Courtin-Clarins has, for the past 10 years, developped a collection of recipes that the entire family can enjoy with a specific approach to well-being and pleasure. Clarins has always been committed to protecting nature and biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in the line with nature.
FRUIT ICE ON A STICK
- FOR 4 PEOPLE
- PREPARATION: 30 MINUTES (TO PREPARE THE DAY BEFORE)
- FREEZING: 8 HOURS
- 2 cups watermelon, seeded
- 3 peaches, peeled and stoned
- 3 yellow kiwis, peeled
1
Cut the watermelon into pieces
2
Put the watermelon into the bowl of a mixer and blend until you obtain a homogeneous texture. Pour 1/3 into the moulds, insert a stick and place in the freezer for 2 hours.
3
Next cut up the peaches. Prepare the same way, add this pulp to 1/3 of the mould. Leave in the freezer for 2 hours.
4
Finish with the kiwis, prepared the same way.
5
Add them last to the mould and freeze for about 4 hours.
AUTUMN
A special moment for the skin: back to school/work!
In my bathroom
Achieve “new” skin
A season of transition and a time to repair eventual alternations theskin undergoes caused by sun exposure, from chlorine in swimming pools, to saltwater… and, the skin should ‘un-tan’ beautifully! It’s important to gently remove dead skin cells with regular exfoliation followed by thorough hydration with a nourishing cream.
Hazelnuts
My seasonal shopping
Food plays a role too! Seasonal fruits and vegetables help hydrate and provide antioxidants. Beans, eggs and fish help provide protein the skin’s structure needs. Your mantra for going back to school/work fully energised? Enjoy a variety of colourful foods, full of vitamins.
October fruits and vegetables
›
Vegetables
Avocado, broccoli, carrot, white mushrooms, chanterlle mushrooms, squash, watercress, spinach, lentils, potato, pumpkin, salsify.
FRUITS
Chestnut, quice, fig, pomegranate, nuts, pear, apple, prune, grapes.
November fruits and vegetables
›
Vegetables
Avocado, broccoli, carrot, porcini, mushroom, white mushroom, cabbage, squash, crosne, shallot, endive, parsnip, dandelion, oyster mushroom, leeks, radish, salsify, Jerusalem artichoke, black trumpet mushroom
FRUITS
Banana, chestnut, quince, pomegranate, mandarins, nuts pear, apple, grapes
December fruits and vegetables
›
Vegetables
Avocado, celery, carrot, curly endive, cabbage, squash, crosne, parnsip, oyster mushroom, leek, pumpkin, radish, rutabaga, salsify
FRUITS
Lemon, clementine, kiwi, mandarins, nuts, orange, pear, apple, gooseberry, grape.
My beautyfood menu
by Olivier Courtin-Clarins
With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier Courtin-Clarins has, for the past 10 years, developped a collection of recipes that the entire family can enjoy with a specific approach to well-being and pleasure.
Clarins has always been committed to protecting nature and biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in the line with nature.
MY SPINACH GNOCCHI
- FOR 4 PEOPLE
- PREPARATION: 40 MINUTES - COOKING: A FEW MINUTES
- 2lbs (1 kg) fresh spinach, or if none available 1 lb (500 kg) frozen spinach
- 10 oz. (300 g) ricotta
- 1 Tbs. (15 g) butter
- 2 eggs, slightly beaten
- 5 Tbs. 40 g) grated parmesan cheese, plus extra for sprinkling
- 2½ oz. (50 g) flour
- Salt, pepper
1
Cook the spinach in boiling salted water for 10 to 15 minutes.
Drain well and return to the pan.
Drain well and return to the pan.
2
Add the ricotta, butter and salt and pepper to taste.
3
Mix well and cook on low heat 3 to 4 minutes
until the water has evaporated.
until the water has evaporated.
4
Remove from the heat and add the eggs, parmesan and flour.
5
Mix the preparation and let it cool
so that it becomes firm.
so that it becomes firm.
6
Using a tablespoon, remove a small quantity of the preparation and shape large gnocchi about ¾ in. (2 cm) in diameter. Flour your hands so that the mixture doesn’t stick.
7
Cook the gnocchi in a large volume of boiling salted water.
8
When they float to the surface and have nicely swelled,
remove and drain them.
remove and drain them.
9
When all the gnocchi are cooked, make some noisette butter, pour it on the gnocchi and sprinkle with the extra parmesan cheese. Arrange the gnocchi in a lightly buttered ovenproof dish. Heat your oven and place the gnocchi in the oven 5 minutes before serving.
10
To make the noisette butter, put some butter in a rather large frying pan on regular heat. When the butter stops foaming and takes on a light brown colour and smells like hazelnuts (noisettes) It is ready. Pour it into a cold recipient to stop the cooking.
WINTER
The secret to beautiful skin in the winter? Moisture!
In my bathroom
Comforted skin, including the lips, and hands!
Skin can be affected by the cold, wind, changes in temperature (indoor and outdoor). Skin tends to become dry; It can feel tight and look hitred. It is thirsty for comfort. Skin needs rich creams for optimal hydration. But also remember to nourish the skin from the inside!
Grapefruit
My seasonal shopping
Drinking enough water through soups and herbal teas helps hydrate the dermal skin layers and choose seasonal foods like beans and fruit that are rich in antioxidants (be sure to keep the skin loaded with all the nutrients). Think about getting enough vitamin B, which is essential to skin renewal (beer yeast) and to fill up on fibers and minerals. Finally, seafood like scallops and oysters are rich in omega-3, zinc (essential for collagen synthesis) and selenium.
January fruits and vegetables
›
Vegetables
Avocado, sugarbeet, butternut squash, carrot, celery, cabbage, squash, crosne, endive, watercress, leeks, radish, salsify, Jerusalem artichoke, truffle.
FRUITS
Banana, clementine, kiwi, mandarin, orange, grapefruit, pear, apple.
February fruits and vegetables
›
Vegetables
Avocado, butternut squash, carrot, white mushrooms, cabbage, endive, leeks, radish, rutabaga, salsify, Jerusalem artichoke, truffle.
FRUITS
Banana, lemon, kiwi, mandarin, orange, grapefruit, apple.
March fruits and vegetables
›
vegetables
Avocado, squash, carrot, white mushroom, cabbage (Brussel sprouts, kale), crosne, endive, lettuce, watercress, onion, leeks, salsify, Jerusalem artichoke, truffle.
FRUITS
Pineapple, banana, kiwi, Exotic fruit, kumquat, orange, grapefruit.
My beautyfood menu
by Olivier Courtin-Clarins
With Clarins using around 208 plant-based ingredients (half of which are edible), Dr. Olivier
Courtin-Clarins has, for the past 10 years, developed a collection of recipes that the entire family
can enjoy with a specific approach to well-being and pleasure.
Clarins has always been committed to protecting nature and biodiversity. We are pleased to share with you these balanced recipes that are easy to carry out. These seasonal recipes are in line with nature.
ORANGE SALAD WITH
CINNAMON AND CHESTNUT FLOUR MADELEINES
- ORANGE SALAD WITH CINNAMON
- FOR 4 PEOPLE - PREPARATION: 10 MINUTES
- 5 oranges including 1 for its juice
- 1 tsp. powdered cinnamon
- A few slivered almonds
1
Peel the orange down to the flesh, then cut it in thin slices
and arrange them in a dish. Squeeze 1 orange and pour
the juice over the orange slices.
and arrange them in a dish. Squeeze 1 orange and pour
the juice over the orange slices.
2
Sprinkle with cinnamon.
3
Place in the refrigerator for 1 hour to let the flavours develop.
4
Roast a few slivered almonds in a frying pan without adding any oil and
sprinkle them on the salad just before serving.
- CHESTNUT FLOUR MADELEINES
- FOR 4 PEOPLE - PREPARATION: 15 MINUTES - BAKING: 12 MINUTES
- 4½ Tbs. (60 g) butter
- 2 eggs
- 2 oz. (60 g) unrefined sugar
- 2 Tbs. plant milk (soya, almond or oat)
- 3½ oz. (100 g) chestnut flour
- ½ Tbs. (6 g) baking soda
- 1 Tbs. honey
1
Preheat the oven to 350°F (180°C).
Heat the butter in a pan until it turns the colour of hazelnuts.
Heat the butter in a pan until it turns the colour of hazelnuts.
2
Remove from the heat.
3
Beat together the eggs, sugar, milk, flour, baking soda, melted butter
and honey in a bowl.
4
Leave to rest for 1 hour.
Pour the preparation into the greased madeleine moulds.
Pour the preparation into the greased madeleine moulds.
Find more tasty recipes
in the book
